- It requires less space in the winery.
- It is a faster method; more volume can be produced in lesser time.
- It is a cheaper method of production.
- Good quality sparkling wines are obtained.
Traditional
Method
The champenoise or traditional method is the method in which the second fermentation of the wine takes place in the bottle, which is the style of elaboration of the Champagne region. Currently only sparkling wines produced in the Champagne region can use this denomination.
The CO2 gas is obtained during the fermentation process and remains dissolved in the wine. By this method these sparkling wines have a smaller bubble than the sparkling wines produced using the Charmat method.
Charmat
Method
The Charmat method is the method in which the second fermentation of the wine takes place in a pressurized stainless steel tank (with pressure control).
This method was developed at the beginning of the 20th century and has certain advantages over the traditional method:
WHAT LEVEL OF SWEETNESS
HAVE SPARKLING WINES?
Depending on the amount of sugar added at the end of its production, sparkling wines can be of different types.
These different types are detailed below.
Brut Nature:
Its sugar content is less than 3gr/L. Liqueur
d´expédition is not added to these sparkling wines.
extra brut:
Its sugar content is between 3-6 gr/L.
Brut:
Its sugar content is between 6-15gr/L.
demisec:
Its sugar content is between 12-35gr/L.
MUSCAT:
Its sugar content is between 33-50gr/L.
SWEET:
Its sugar content is greater than 50gr/L.
